Ingredients
Units
Scale
- 8 carrots peeled and chunked
- 4 apples cored and chunked
- 1 tbsp butter
- 1 med onion
- 1 stalk of celery
- 1 leek sliced (optional)
- 1 tbsp Dijon mustard
- 2 tbsp yellow curry
- 2 cinnamon stick
- 1/2 cup honey
- 1 cup white wine
- 6 cup vegetable or chicken broth
- 1 – 14 oz can coconut milk
- Salt & pepper to taste
Instructions
- In a pot melt the butter and sauté the onions, leek, celery, carrots and apple cook until soft and caramelized.
- Add Dijon Mustard, curry, and cinnamon stick, stir.
- Deglaze the pan with the white wine, add the broth, honey, salt and pepper, bring to a boil then reduce and simmer for 20 minutes.
- Remove the cinnamon stick and puree either in a blender or with hand held immersion blender.
- Once pureed place back in the pot with the cinnamon stick add the can of coconut milk, whisk and warm through.
- Serve with a dollop of sour cream.
- Category: soups & stews, recipes